How to Make Cannabutter Tarts

Learn how to make this yummy Canadian classic, Butter Tarts with cannabutter. There’s a reason why we have a national obsession with these sweet, buttery, caramel-y tarts.

It is small and sweet, bracingly so, with hints of butterscotch and caramel. And each bite delivers three textures: flaky crust, chewy top, gooey center. While its exact origins may never be found, the tart became popular in Ontario in the early 20th century.

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Ingredients For the Pastry

  1. 2 ¼ cups flour pastry flour is best to use but all-purpose will do
  2. 1 tbsp brown sugar
  3. ½ tsp salt
  4. 1/2 cup shortening Very cold and cut in cubes
  5. 1/2 cup butter Very cold and cut in cubes
  6. 6 tbsp ice water approximately, enough to bring the dough together

For the Filling

  1. 1/2 cup lightly packed brown sugar
  2. 1/2 cup corn syrup
  3. 1/4 cup cannabutter melted
  4. 1 egg
  5. 1 tsp vanilla extract
  6. 1/4 tsp salt
  7. ½ cup raisins substituting, pecans, walnuts, or chocolate chips also make good variations


To prepare the pastry

  1. Pulse the cold butter and shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea-sized pieces.
  2. Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not overwork the dough; handle it only enough so that the dough stays together.
  3. Form the dough into two rounds about an inch thick.
  4. Wrap in plastic wrap and let rest in the fridge for about a half-hour.
  5. Roll out on a lightly floured surface. Cut into rounds with a 4-inch cutter. Fit into muffin cups.
  6. Chill in the fridge or freezer while you prepare the filling. Cold pastry heading into a hot oven will always be flakier.

To make the filling

  1. Combine all filling ingredients except raisins.
  2. Mix well.
  3. Sprinkle raisins in a single layer in the bottom of the pastry-lined muffin cups.
  4. Fill 2/3 full with syrup mixture.
  5. Bake on the bottom shelf of the oven at 400 degrees F for 12 to 17 minutes.
  6. Cool completely on a wire rack and remove tarts from pans.

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